St Patricks Day Rainbow Bars (Printable)

Buttery bars with white chocolate chips and vibrant rainbow sprinkles, ideal for festive celebrations.

# What you need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and cooled
05 - 1 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-Ins

09 - 3/4 cup white chocolate chips
10 - 1/2 cup rainbow sprinkles, divided

# How to make it:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking until fully combined.
04 - Gradually fold dry ingredient mixture into wet ingredients using a spatula, mixing until just combined. Do not overmix.
05 - Stir in white chocolate chips and 1/3 cup of rainbow sprinkles until evenly distributed.
06 - Spread batter evenly into prepared baking pan. Sprinkle remaining sprinkles over the top for festive appearance.
07 - Bake for 25 to 28 minutes, until edges are golden brown and a toothpick inserted in the center comes out mostly clean.
08 - Allow bars to cool completely in pan on a wire rack before slicing into 16 equal portions.

# Helpful Hints:

01 -
  • They're ridiculously simple to throw together, which means less stress and more time enjoying the celebration.
  • The combination of white chocolate and rainbow sprinkles delivers genuine festive charm without trying too hard.
  • They stay soft and chewy for days, making them perfect for batch baking ahead of time.
02 -
  • Don't skip cooling the melted butter—warm butter will scramble your eggs and ruin the texture before you even get to the oven.
  • Folding the dry ingredients in matters more than you'd think; overmixing develops gluten and creates tough, dense bars instead of tender ones.
  • Rainbow sprinkles can vary wildly between brands in terms of sweetness and texture, so taste your batter before baking to adjust expectations.
03 -
  • If your bars seem underbaked in the center, don't panic—they continue cooking slightly as they cool, and slightly underbaked is better than dry and crumbly.
  • The parchment paper overhang is non-negotiable; it prevents you from destroying the edges while wrestling the whole batch out of the pan.
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